Tuesday, April 24, 2012

Rainbow Kabobs with Mango Chipotle Shrimp

I was anxious to dust off the ol' grill and get her fired up for the season.  When I was at Whole Foods I grabbed a bag of peel and eat raw shrimp so I could make kabobs.  Sunday was that day.


I call these Rainbow Kabobs because you know how doctor and experts and such always say "eat the rainbow?"  I put that concept to work with these babies.  Here's what you'll need to make yours.

8 oz raw shrimp from a 26-30 bag, peeled
1 red pepper, cut into squares
1 medium yellow onion, quartered
1 small zucchini, halved, sliced
1/2 of an 8 oz sweet potato, cut into large cubes
2 tbsp Bronco Bobs Roasted Mango Chipotle Sauce
Salt free spices
Bamboo or metal skewers

Peel the shrimp and put them in a bowl.  Sprinkle with your favorite salt free spices and toss 1 tbsp of Bronco Bob's Roasted Mango Chipotle sauce in, give it a toss and let sit while you prepare everything else.

Soak bamboo skewers in water for 20 minutes so they don't catch fire while cooking.

Poke sweet potato with corn cob holder about 4-6x.  Microwave it for 5 minutes if it's around 8 oz.  Cut it in half and cube one of the halves.

Cut all of the other veggies in quarters or large cubes.

In any order you want, alternate all of the ingredients on the skewer.  Like so...


Spray your grill plates with some high heat Pam so the shrimp doesn't stick.  I don't remember how long I cooked them but I want to say about 4-5 minutes per side.


I kept an eye on them until they were good and pink and then I brushed the last tablespoon of the mango chipotle sauce on each shrimp.  I believe this is a rainbow o' goodness waiting to get in my bell-ay!


I served this with a side of grilled asparagus and we were in heaven.  It was a great way to kick off the week and the grilling season.  Now I smell like applewood smoke!


You know you want some.


Nutritional info for 2 servings (2 kabobs):  Calories 230  Total Fat 2g  Cholesterol 170 mg  Sodium 225mg  Potassium 516mg  Total Carbs 29g  Fiber 4g  Sugars 14g  Protein 25g  Vitamin A  158%  Vitamin C  277%  Calcium 3%  Iron 6%
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20 comments:

  1. They are so pretty! I just bought mangoes yesterday, now the wheels are turning . . . . .

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    1. Let those wheels turn baby! Puree that stuff up and marinate the shrimp in there with some spices and go to town!

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  2. Yum!!! They look fabulous! I'm sure they were delish and they look beautiful.

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  3. I DO want some! I'll be right over!!

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  4. How great for this time of year! I'm throwing a get together Monday and I'm doing steak, chicken, veggie and shrimp kabobs so this is perfect. Thanks for sharing!

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    Replies
    1. Have fun with your get together! If you make these, you'll be the talk of the par-tay!

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  5. What a way to start off the grilling season! The shrimp was amazing and I loved all the grilled veggies and asparagus. Takes "taste the rainbow" to a whole new level!

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    1. Me too! I'm so glad I made these. These are less calories than a bag of Skittles so I'll taste that rainbow any day!

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  6. Mango Chopotle Shrimp may be my new obsession!! It sounds like a great combo!

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    1. It is WONDERFUL! I'm so glad I got the little trial size at World Market but I'm now going to get the big bottle and grill all summer baby!

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  7. Those look awesome and what a great way to get in so many veggies!

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    Replies
    1. Thanks! I know, right? Look at those Vitamin A & C values! Priceless!

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  8. No, get in MY bell-ay! Those look sweet and savory...love the idea of adding sweet potatoes! :)

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  9. It *looks* pretty, but I don't happen to like shrimp or those veggies. I wonder how sweet-potatoes-on-a-stick with chipotle sauce would taste. :)

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  10. Awesome!! I will have Cammy's portion. Beautiful kabobs, I love everything you served!!
    That bite on the fork is perfect. Nice shot!!

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  11. Sweet potatoes too?! Oh man, these sound so good! Well, minus the shrimp for me. ;)

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